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Delia's Vegetarian Collection

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The ricotta topping is a treat laden with Parmesan, and there are plenty of flavours coming through from the lentils and aubergine mixture.

She also refers to 'vegetarian gelatine' in recipes which I find rather odd and in the method she shortens it further to just 'gelatine' - this makes me wonder if she's really made the recipes with agar agar or whatever or is just assuming you can.At last - what every vegetarian has been waiting for: a vegetarian cookbook from Queen of Cooks, Delia Smith.

Having combed my bookshelves, and the internet, I’ve concluded that meat-free sausage rolls fall into a number of broad camps. They are, as she promises, deeply savoury, with a base of sauteed leek and mushroom mixed with spinach, breadcrumbs and various umami-rich seasonings – in short, they’re deliciously moreish, but they don’t feel very Christmassy to me. Delia is clearly not very veggie savvy - not only are there a lot of cheese and egg recipes (although there's a list at the back of vegan recipes) but a lot of the cheeses she suggests using are not vegetarian! Delia Smith CBE is an English cook and television presenter, known for teaching basic cookery skills in a no-nonsense style.Soy sauce is a popular vegan alternative, and makes an appearance in both Elliot’s and Young’s versions, with the latter also adding miso paste for an extra hit of savoury flavour; Bosh, meanwhile, use nutritional yeast, which always reminds me, not unpleasantly, of Quavers.

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